Matcha Raspberry Cream Cheese Rolls
Matcha Raspberry Cream Cheese Rolls are a fun and festive spin on classic cinnamon buns -- a light and fluffy dough with a tangy cream cheese filling studded with fresh raspberries, topped with a matcha cream cheese icing.
- ½ Tbsp active dry yeast
- 2 Tbsp granulated sugar
- ½ C whole milk lukewarm
- 2 C all-purpose flour
- 1 large egg
- 3 Tbsp avocado oil or light vegetable oil
- ½ tsp vanilla extract
- ¼ tsp fine sea salt
- ½ C cream cheese room temperature
- 3 Tbsp granulated sugar
- 1 tsp vanilla extract
- 1 pint fresh raspberries patted dry (reserve some if you want to garnish the tops of the buns)
- 1 Tbsp cornstarch
Matcha Cream Cheese Icing:
- 1 Tbsp unsalted butter room temperature
- 3 Tbsp cream cheese, room temperature
- ½ tsp vanilla extract
- ¼ C powdered sugar
- 1 Tbsp whole milk optional, if icing is too thick
- 2 tsp matcha
Make the dough:
Add the yeast, sugar, and warmed milk into a bowl, give it a stir and leave until the yeast is active and bubbly.
To a stand mixer bowl fitted with a dough hook, add in the flour, egg, oil, vanilla extract, and sea salt.
Knead the dough until it becomes smooth and elastic. If the dough feels sticky, adjust and add in a little more flour; if it's a little dry, add in a little more milk until it comes together.
Transfer the dough to a lightly oiled bowl and cover with a damp cloth or plastic wrap.
Leave the dough to rise in a warm location, until doubled in size.
Once the dough has risen, punch it down and transfer the dough to a clean work surface.
Roll out the dough to about 10" by 12" in diameter, with the short side facing you.
Make the filling:
In a bowl, combine the cream cheese with the sugar and vanilla extract and give it a good mix.
In a separate bowl, add the fresh raspberries (patted dry) and sprinkle the cornstarch over the berries.
Use a spoon to gently coat the cornstarch over all the berries.
Spread the cream cheese mixture on the surface of the dough with an offset spatula or butter knife.
Sprinkle the cornstarch-dusted raspberries over the the dough.
Roll up the dough tightly like a cinnamon roll.
Cut the dough into 6 equal portions using a sharp serrated knife or non-waxed unflavoured dental floss.
Place the dough cut-side up in a lightly greased 9" by 6" baking pan, cover loosely with plastic wrap and leave in a warm location to double in size.
Preheat the oven to 375°F near the end of the proofing time.
Remove the plastic wrap and bake the rolls for 23-25 minutes, until lightly browned on top. If the tops start to get too brown, use aluminum foil to loosely cover.
Let the rolls cool completely before icing.
Make the matcha cream cheese icing:
In a bowl, mix together the softened cream cheese, icing sugar, and matcha powder until smooth.
Spread the matcha cream cheese icing on the tops of the cooled rolls.
Store the frosted (iced) buns in the refrigerator.
Un-iced buns can be stored at room temperature in an airtight container for up to 3 days.
Calories: 353kcal | Carbohydrates: 50g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 202mg | Potassium: 123mg | Fiber: 1g | Sugar: 17g | Vitamin A: 552IU | Calcium: 62mg | Iron: 2mg